An almost instant but cheerful tea for a household.

Light the fire. It's a bit damp outside today. I have a houseful. Children and adults; two thieving cats. Try this. It's a sort of fail-safe but fake pizza where you use lots of bagels. No: I'm being too modest. It's inspired! And I've been doing this for years, so I was pleased to see that Nigella Lawson does something similar for herself and her children with shop-bought naan bread in Nigella Express. Not that pizza bases are hard to make. Ready-made ones are though, as she rightly says, invariably horrid. Anyway, I bet I thought of it first. 

So... Allow two plain bagels per adult then. The squirrel you see above, courtesy of Jesse Millan's photo 'Morning Bagel' at Flickr.com, is showing that you should allow one plain bagel per squirrel. (Unless you are from Georgia, in which case, eat the squirrel. Put it IN the bagel. Actually, I am not entirely joking about this. In the U.K., read your Hugh Fearnley Whittingstall for how to procure and eat a --grey-- squirrel. Plus, my husband is from Georgia, which is sort of how I got away with the initial part of that comment.)

Slice each one (bagel, not squirrel) in two width-wise and spread each one liberally with red pesto. Try to get a good quality one. You could use red pepper pesto or sun dried tomato pesto. Then, have to hand the following:

Capers in brine which you have rinsed to de salt them a little

Pitted green or black olives

Slivers of fresh garlic

Good quality tinned tuna fish (line caught!)

Olive oil. Extra virgin to drizzle on afterwards, or a milder oil to add before these go into the oven

Red pepper, cut into little pieces

Ditto cherry tomatoes

Red chilli flakes

You could have to hand some cured meats, or ham, but today we are happy with the tuna fish (if you go for the former, I wouldn't entertain the anchovies, below)

Anchovies, whether those preserved in oil or salt. Extract from the tin and rinse gently.

Cheese. Mozarella to do it properly (not that bagels are remotely authentic, you understand), but I actually like a hearty mature cheddar on a pizza. Hopefully not too sacreligious to your ear? If it's the former, slice it into little rounds; if the latter, grate it coarsely

So, just add all the toppings prettily to your pretend pizzas and finish up with the cheese, a drizzle of olive oil and plenty of freshly ground black pepper and, if you like, a pinch of the dried red chilli flakes. Put these babies into a hot oven and bake for about fifteen minutes and then call in the troops. I served this tea with a salad made from ribbons of carrot --do these with the potato peeler-- and some finely shredded spinach, seasoned with a lemon juice and extra virgin dressing. Correct its seasoning with the sea salt and black pepper. Actually, some raisins could work here, too.

Look: everyone in your house is happy. Give them a pancake for pudding, as it's timely. The recipe you need is earlier in my writing: pancakes for yours truly.

You are famished and need something sustaining.

First of all, put on some woolly socks. Then, put some Basmati rice on to cook. White for choice.Oh: you're wondering about the socks, aren't you? Those were to make you feel sort of at home and cosy. Works for me. With a big bowl of hot rice.

This dinner is just for one!

Now, you can take this in one of two ways.

Going Indian

गोइंग इंडियन

 (That's my open bag of turmeric --haldi-- above.)

So, The rice is cooking. Remember not to boil the life out of it, but bring it to the boil and then down to the most gentle simmer you can imagine for about 12 minutes with no fiddling. After which time, you fork it up gently -- not attacking stirring with a spoon! While your rice is cooking, take a wok or a decent-sized frying pan and fry off two finely chopped cloves of garlic, a little piece of grated fresh ginger and half a chopped fresh red chilli. You just need a little film of sunflower oil in the pan for this. Swoosh the ingredients about until they smell nutty and roasted and then add a couple of teaspoons of cumin seeds, about a teaspoon of well crushed coriander seeds and a teaspoon of lightly crushed fennel seeds. Cook these off gently and then add about a teaspoon of turmeric. Cook carefully so as not to burn the turmeric.

Now, when the rice is done, drain it carefully, add it to the spices in the pan, turn the heat up high, having added another little dose of sunflower oil, and twist and turn it until the rice is well coated. Then, all you do is add a couple of teaspoons of garam masala, check for salt and pepper and top your rice with a generous blob of Greek yoghurt. You could, if you want extra piquancy, add a teaspoon of a chaat mix powder to the yoghurt. Chaat, if you have not been following me before, is a South Asian snack food, which might be savoury --such as a mixture of cubes of potato, onion and puffed rice-- or might be sweet -- such as a little fruit salad. The spice mixtures themselves are deeply savoury and my favourites will contain anardhana (green pomegranate powder) and/or amchoor (green mango powder). They are addictive. Try them. If you cannot get them locally, go here: www.spicesofindia.com

So there you have it. A straightforward and meatless supper. Enough to bolster you quickly. Are you still wearing your woolly socks? A kind of pilaf, I suppose, by the way.


Or how about this?


Going Chinese

While that same rice is cooking (and Basmati is not, of course, authentic, so you could use another - such as Jasmine rice or something else you like), fry in just a little sunflower oil a couple of cloves of crushed garlic, a little grated nut of fresh ginger and a good pinch of dried red chilli flakes. Then, add three chopped spring onions to the spices in your wok or frying pan and a handful of green peas, which I'll admit I just lob in from the freezer. Cook quickly and then add a couple of teaspoons of Chinese five spice powder and, for effect, perhaps a few star anise. So pretty.

When the rice is cooked, add it to the mixture in the pan, bring it to a high heat and then add a beaten egg to the mixture. Cook carefully, passionately and quickly (these three are not mutually exclusive) and, finally, add a sloosh or two of Kikoman soy sauce. I like this particular sauce because it's naturally brewed. And behold: it also turns out to be a Delia "CHEAT!" ingredient and, I notice, has been labelled as such in my local supermarket.

And there you are.

That wasn't hard was it?

Let me talk you through a couple of days of food ---feasting and observations.

Now Thursday was my birthday. I am not telling you how old I was, save to say that I have more energy now --and of a sustained and, well, productive sort than I did when I was eighteen. Read on. Lunch was a superlative jacket potato -- as follows. I cooked this just for me because, while I had been wined and dined ant breakfast and elevenses (well, hot chocolated), I wanted time alone. I know not everyone wants this, but, for me, it's nice to dine alone.

Right the potato served one, everything else two BUT with copious leftovers because, as you'll see, I cooked double. Give it a try?

First: your best jacket potato.

Take a good sized jacket potato. A proper floury job. Having pre-heated your oven to 200, rinse the potato gently and then pat it dry. Now, massage it liberally with some Maldon sea salt and stick it in the oven. That's the secret to the best jacket potato you will ever have eaten. When it's done, you will find that the skin is delectably crisp and the inside fluffy.

I've told you before of the habit in my household, copied some years ago from Nigel Slater, of attacking the potato with a neat karate chop. Try it. Some people --my husband now included-- do say that it ensures am appealing and not too neat potato. Anyway, now put in a little butter and some grated mature cheddar and then -- keep your eyes peeled this time of year-- any ittle green shoots you may find in your garden or someone else's. Or round and about, but know what and where you are picking. In my case, this consisted of some tiny sorrel leaves just pushing up, some little mint leaves (ditto) and some wild onions. You will see them here, there and everywhere. They look like chives and grow in abundance, I notice, in my nearest churchyard. But no foraging there. All the green shoots were finely chopped and added to the cheese.

See how simple this is and how it will make you happy?

Now, birthday dinner postponed until next week (suhsi -- I'm afraid I go into a sort of feeding frenzy and end up with teetering plates), here is what we had instead.

Superlative chicken and spinach curry in the oven. All you do is this.

Take as many free range chicken thighs (boned or not: mine are invariably on the bone) as you and a beloved might eat and put them into a nice big oven dish, having pre-heated the oven to around 200. Now, add a tablespoon of ground coriander, two of ground cumin, half a tablespoon of turmeric, five or six unpeeled cloves of garlic, a slosh of sunflower oil if the chicken is skinned (mine happened to be, that day), ten cherry tomatoes, a teaspoon or two of red chilli flakes, a fat pinch of asafoetida (which isn't essential, but it does give this a sort of musky, savoury depth) and five or six pieces of chopped, frozen spinach. Mix this all up well, add a little salt and pepper and just shove it in the oven. You will need to watch it closely to begin with, stirring it carefully as the spinach melts into the spices. Then you can leave it to do its thing for a good forty five minutes. At this point, it's done and you will have sweetly spiced chicken and you can squeeze out the lovely golden paste from the whole garlic cloves into your dinner. We had this with...


A straightforward Masoor (red lentil) dhal.

I took --let's say-- four tea cups of red lentils and added a couple of teaspoons of turmeric to them. Then, I covered them with water, plus almost as much water in volume again and brought them to the boil. Simmer very gently for about thirty minutes --really, you should skim off any froth that accumulates on the surface-- and then it should be done. I know it's traditional to simmer for a bit more, but for me, this is about right.

Now, you want to do what in South Indian cooking would be the tempering. In a frying pan, heat up some sunflower oil. Just a shallow film. To this, add a dessertspoon of brown mustard seeds. Hear them pop, and then add the same of whole cumin seeds and --because I fancied it-- onion seed (that is, Nigella seed or kalonji). Fry these off gently and just add them to the dhal with the oil. Mix in gently, check for salt  --which I always add at the end-- and serve with the chicken.

Also...spiced roast potatoes in the oven (can you improve on my word order here?)

Take, say, six medium potatoes, scrub but don't bother to peel. Make sure they are dry, though. Just put them into hot oil and sprinkle in teaspoons of dried red chilli flakes and cumin seeds and, if you like, a little turmeric. Sea salt, too. Cook them at about 200 for about 40 minutes. If you like, mix them with fresh coriander leaf, finely chopped, at the end. I also added some whole cloves of garlic, unpeeled, which I tend to munch whole.

Now, that chicken....did I mention that I cooked enough for two days? I often cook for an anticipated predicament the following day. This time, I was prescient -- and this thankful for the chicken. Here is what I did.

Chicken curry even better the next day, isn't it? (For Uncle Jamall xx)

So, you gently re-heat the chicken with some extra spinach in the oven and make sure you have added plenty of freshly-ground black pepper. While you are doing this, you can make a wonderful potato salad with Indian spices. In Northern India you might have this as aloo achaar -- a tart potato salad served as snack food. Splendid. So, boil four large potatoes with a dessertspoon of turmeric (and water, obviously) and, when done, slip off their peel and cut them into little cubes. Cool (you can make this a little ahead) or rinse gently under cold water and allow to dry. Now, snip five or so spring onions into little pieces and cut up a handful of cherry tomaties and a fat chunk of cucumber into tiny bits, too. Or, well, little pieces, because fiddly chopping might put you off when you just cannot be bothered at dinner time. Mix this in with the potato along with a teaspoon of cumin seeds, sea salt and pepper to taste and a couple of pinches of 'chaat' powder. Other possibilities, as you may well not have this addictive seasoning for snack foods knocking about the house: lemon juice, a little vinegar, green mango powder (amchoor --easier to get than you think) or anardhana --pomegranate powder. Tart and fragrant.

So, you serve the chicken with this cold and spicy salad and that's that.

But I'm not done yet. Oh no. Aha! I also made double of the potato salad. The cucmber and tomato could, I thought, just about handle it. And it did this. How clever of it.

Breakfast for a king (or Mehta, or Maharajah, or  our Uncle Mansoor in Karachi....)

Take a chapati or a pitta bread and warm it through. Stuff each bread you have with grated cheese and some of this superlative potato mixture. Really, you should have brought the salad to room temperature, I think. Dollop of decent pickle. I mean, a fragrant and slightly oliagenous mango or lime pickle, not a syrupy number.

And then for lunch or dinner...OH LOOK! I'm roasting another chicken! When it's cooked, tear up the breast meat and serve it as a salad with the rest of the potato salad, a little Greek yoghurt and some finely minced carrots. Here, a little Indian pickle added to the Greek yoghurt adds piquancy.

Fudco: tends to be my spice company of choice. Here we have turmeric in a nice big bag.

To Heinz: tinned tomato soup and baked beans

Two products of which I am inordinately fond.

The soup

I have never -- should I be telling you this?-- made or eaten a tomato soup which I liked as much as Heinz Cream of Tomato soup.This from someone who dislikes tinned and packet soup; I find it always seems to taste the same and it has a sort of acrid sweetness which disagrees with me. Except for this one. Here, then, is the way to go. It's actually quite luxurious.

Bring your soup to a high heat but do not boil; gently scrape the sides of the saucepan as you cook, stir well and then pour into a mug which, for you, spells contentment. Get a teaspoon ready and, lastly, put a generous dollop of unsalted butter on top of the soup. That's it. You slurp from the mug and use the teaspoon to eke out the last bits from the side of the mug.

The beans. 

 I have made surveys of supermarket beans and I am here to tell you that Heinz beans (or should that be Beanz? Yeuch: I'm a "zzzz" snob) are the best, to my mind. You could dabble in the reduced sugar and salt variety, I suppose, but I'm not going there. Lunch today, at a bit of a trot, went like this.

Two hefty slices of wholemeal toast, a bit singed at the edge. A light touch of butter and then a little grated cheese. A mature cheddar with plenty of bite. Just pile the beans, piping hot, on top and -- this is not a suggestion; I regard this as a compulsory part of the dish-- serve with a mug of builder's tea.

Photo courtesy of Smantz Sputner at Flickr

Curry: an idignant response and some other informative points

Indignant? Why so. Not for the first time, I see a leading British supermarket insidiously suggesting that curry is fat laden and not to be eaten in its normal state by those who care about the size of their thighs. Hmmmm. "Who would have thought it was possible to eat curry on a healthy diet?" This also inadvertently insults rather a lot of people worldwide. At least one billion people in India for example.

So I am here to set the record straight and give you some things to cook that will not make your bottom --to quote a phrase I particularly like-- "as big as Dallas." Hell: you can even eat them every day! And also, don't get fat phobic. I have reliable statistics which inform us that, if you chop wood rather than sticking on the central heating, do your own DIY, walk everywhere, break into a run now and then, have sex, say, a couple of times a week (if my mother in law reads this, I have in fact just died of embarrassment) and get into being, rather generally, as manual as your forefathers, you can eat a bit more fat. I speak, clearly, of developed countries here. Being fey about fat --when you are healthy, I mean-- may sometimes be an interest of he who has plenty of leisure. And I just turned into my mother with that little lecture! ON WITH THE DISHES.


Right, curry may be derived from the Tamil word for sauce -- kari. Madhur Jaffrey, in The Curry Bible (go get it: it's all you need) defines it, moreorless, as a dish with a sauce and boy is it different the world over. But we'll leave all scholarly discussion for another day and make a simple MASOOR DHAL. This is a red lentil curry; dhal (dhal being the legume and masoor being the type). I refer to split red lentils. Cheap, nutritious and ubiquitous.

Take1 kg of red lentils and pick them over carefull, having rinsed them in a colander. Leave to drain. Meanwhile, fry off  (I used sunflower oil) 2 finely chopped cloves of garlic, half a finely chopped red chilli and a little nut of fresh ginger, peeled and chopped. Now add 1 flat dessertspoon of brown mustard seeds, letting them pop first, a tablespoon of ground cumin, one or coriander (lets's use ground again) and a dessertspoon of turmeric. Make sure you do not let these burn, as they will turn bitter. So keep the heat down low. Stir for a minute or so and then add the lentils, stirring carefully to coat with the spice mixture. Now, cover the lost with water plus about half as much water again, bring to the boil, skim off the froth and then simmer for about forty minutes.  You could then add a tablespoon of garam masala for extra piquancy and, at this point, salt to taste. I would also add a large handful of chopped fresh coriander.

There are endless variations on this, of course. You might want to add some chopped tomato about half-way through cooking or, perhaps, some fresh or frozen spinach. I like to make my dhal a little tart with the addition of tamarind paste or amchoor -- green mango powder, both of which I would probably add about half way through. Or -- and this is really more authentic, just cook the dhal with salt and some turmeric and then, when it's nearly done, finish it off by adding the spices which you popped into hot oil and cooked off. Just swirl them in. You could just use the brown mustard seeds -- or try yellow mustard seeds-- and a fat bunch of coriander.

Whichever way you cook this dhal --and you may want it thicker or thinner than the recipe I have given you-- you will find it spicy, satisfying and creamy to boot. It's low in fat, full of fibre and B vitamins, it's cheap and filling and it re-heats well. Also, one could argue for the digestive properties of the spices --cumin for anti flatulence and turmeric as a digestive, general tonic and antiseptic. Garlic --well, you know all about that-- and the chilli is high in vitamin C. Add more than half a fresh one -- I would-- and watch your endorphin levels rise. Capascin (that's the active ingredient) is also an expectorant, which is good if you are suffering from winter snuffles and, because of those endorphon-inducing qualities, it'll give your mood a boost. Actually, if I have a cold or even when I am feeling jaded (and reader, I am a melancholy type), I swear by the effects of chillis -- of all sorts.

So stuff that in your pipe and smoke it, cheeky conglomerates! I have eaten dhal like this pretty much every week of my life since I was knee high to a grasshopper, by the way.

Do you want more healthy, err, curry?

A simple, lovely and quite unexpected carrot (gajar) curry

O.K. Take a bunch of carrots. (Well, about ten) Peel them and cut them into batons along the whole length of the carrot. Put them to one side. In a big saute pan or a wok, get a film of oil really hot and then add three chopped cloves of garlic and three or four chopped spring onions. Sweat them until you get that lovely roasted smell. Add some red chilli flakes, a teaspoon or so of turmeric and a dessertpoon of caraway seeds. Maybe you didn't know that they were sometimes used in food like this? Swirl the lot around, add the carrots and toss well. Add a cup of water, raise the heat, then turn it down until the carrots are only just tender. Salt and pepper to taste. But I suppose I ought to say "keep the salt levels down"? Now, this is really easy and it's very good for you.

How about a roast spiced whole chicken? I suppose there are folks out there who must think this is an unhealthy thing? Well, I love the skin of a roast chicken, but if I'm going to go the whole murgh (sorry: that was a rubbish joke. Hindi for chicken), I'll have to skin the chicken. You can do this yourself or ask the butcher to do it. Actually, you'll be lucky if you go to most supermarkets. So, just make a slit along the backbone of the chicken and pull, easing the skin away and using the knife to get between skin and flesh as you go. Use a small paring knife rather than a carving knife here. Otherwise you might have a nasty accident. This, by the way, is just one way of skinning. Find your own way and don't worry if it's ramshackle. I wouldn't fuss over a little skin left on the wingtips, either. If you're squeamish, I'll come over and do it for you.

Right, rinse the chicken and pat it dry (no --not with the hand towel!) and then, having preheated the oven to about 200, rub this into your chicken. Oh -- mix the dry spices with a little oil first.

1 tablespoon of powdered cumin and half of coriander
1 teaspoon of sea salt and lots of freshly ground black pepper
Rub it in well, both inside and outside the chicken. Now, put several garlic cloves inside the chicken and then, on its outside, press in some cloves at regular intervals. Put on a few star anise and lay some cinnamon or cassia quills on top.

Put it into the oven. Upside down for the first half an hour at least. That's to allow the fat to trickle down from the base --especially important when the meat is skinned. And, when you turn the chicken right side up, you may want to replace the star anise and cinnamon on this side. Allow about  20 minutes for every 500 g plus 20 minutes to half an hour extra. But then, I never even think about this. Practise often and your instrinct will tell you soon enough. If you relax. For the last twenty minutes or so, turn the oven up to 230. And do bear in mind that I have cooked the chicken at a slightly lower heat than I would ordinarily because we don't want the spices to burn. While the chicken is cooking, don't forget to baste it.  When it's done, let it rest for a food few minutes before you carve it and when you do so, make those generous slices of breast. The leftover chocken plus the carcass will make a wonderful soup with a few tomatoes, finely chopped spinach and diced potato.Water to cover, bring to the boil, simmer for an hour and then remove the bones! Season to taste.

And PLEASE buy a free range chicken, regarding an label which does not explicitly state free range with care. Freedom food, or freedom food endorsed or welfare checked or....you get my drift here. It isn't quite the same, but a quick survey of my immediate neighbourhood (well, my husband --who is generally otherwise well informed) suggests that folks may not know that.

O.K. So, if you wanted to present all this together, you'd have a succulent, spiced roast chicken, a mild and creamy dhal, a crunchy hot and spicy carrot dish. All very healthy and very easy to do, Why not make some accompaniments, too?
1. Stir a little garam masala or some chaat powder (google it, baby -- I'm addicted: not to Google, to Chaat powder) into some Greek yoghurt (reduced fat, if you must). Done.
2. Chop some cherry tomatoes finely and add some diced spring onion and perhaps a large chunk of cucumber, finely chopped. Add a teaspoon of amchoor (green mango powder) or anardhana (pomegranate powder) plus salt to taste. A little lightly roasted cumin seed (just dry fry it in a frying pan for a few seconds) would be good, too.

A banquet. Whoever would  have thought you could eat curry on a healthy diet? Nope: they don't know if it's New York or New Year. But we do, don't we?

Oh, in another dhal I cooked --here it is below -- I was after a thich and hearty concoction, so I added less water and kept a close eye on it so that it did not stick. The little black seeds you see in the lentils are kalonji -- onion seed or nigella; the fresh relish (achaar) on top is made from chopped onion, fresh mint and both red and green tomato. The predominant flavouring is the aniseed hit of fennel seed (saunf).



And the other photo of spices from my cupboard is by Giles Turnbull! Thank you.x

Food and funny poets: a thinly disguised piece of advertising for....me.

Oh -- I could tell you some things about poets and food, you know. Did you know that Byron liked to mash up potatoes with pepper and vinegar*; that he would either gorge himself silly or try to be an aescetic? Or --and I speak here of a novelist, I know-- have you ever read the most erotic scene in the whole of literature? It begins "afterwards." Madame Bovary regarding a bowl of lemons and putting her lover's pipe into her mouth. But I am actually here to tell you that I'm running a whole extra set of poetry classes -- an Introduction to British Poetry-- starting on Tuesday the 2nd of February and running for nine weeks on alternate Tuesdays. These will be at 10 and run until about 11.30. This is to catch those who were too late for the evening classes. Roaring fire as appropriate, home-made cake and I'm sure I will mention food because it is an important part of our cultural context.

You can book here. Food writing is only part of what I do.

www.annavaughttuition.com

*Strange, then, that you sometimes see "potatoes Lord Byron" -- a rich confection of potato and cream-- on menus. Do they know what he actually did with his potatoes? We know from contemporary sources that, on occasion, he disgusted his guests.

Aloo gobi -- which is to say, a speedy potato and cauliflower curry

Just right for this cold weather and you could serve this on its own or, perhaps, with another curry that you like. Trawl through the blog. There's a lot to choose from. I might serve this with rice --it's simmering away while I type; I might also serve it as is, with just a dollop of yoghurt on top. Other possibilities? It could jazz up some cold meat left from the Sunday roast, should you have had one; it would be nice with some lamb chops, which you have grilled or roasted with some garlic cloves and, perhaps, a little cinnamon to accentuate the natural sweetness of the meat; you could eat it to start the week with a fried egg and a mug of tea if you're up early enough to get yourself in gear; stuff it into a paratha or pitta; roll it in a dosa, chapati or flatbread? The favourite Monday night dinner of my childhood, by the way, was a similar curry served with the cold leftover meat from Sunday lunch. My mother favoured a hot potato curry with leftover roast beef. Be careful, though, to revere dietary laws here!

So, first of all, make the 'tarka' base, which is the slow and carefully cooked preparation of the base flavours. In this case, add two finely sliced onions to some sunflower oil in a big wide pan. Cook them slowly until they are soft but not caramelised. Then, add half a fresh red chilli, finely chopped, a tablespoon of ground cumin, one of ground coriander, a good fat pinch of asafoetida if you have it and a dessertspoon of turmeric. Stir carefully and do not let it all burn. Now, to the onions in the pan, add two tins of plum tomatoes which you have chopped in the tin. Bring this to the boil, add a flat teaspoon of sea salt and then simmer for ten minutes or so, stirring now and again. Then, add to the tomato mixture a whole medium cauliflower, which you have pulled apart and chopped into florets (or even half florets) and five medium potatoes, cut into small pieces. Best to peel them. Add also a good couple of handfuls of fresh spinach, roughly chopped or, in my case, six little pellets of frozen leaf or chopped spinach. Bring the lot to a high heat and simmer for forty minutes or so, tasting for flavour at the end and making sure that the vegetables are soft. I actually like them beginning to fall apart in this dish.

You might like to stir in some garam masala at the end; I would usually add a fistful of fresh coriander, roughly chopped. But that's it. Tonight, I'm keeping the spicing very simple. Eat in big bowls and warm your toes if you've been sledging today. Oh -- the spices in the picture above, from left to right: cinnamon quills, cloves, turmeric and black peppercorns. Aren't they beautiful? A picture from Giles Turnbull of the supplies from my cupboard.

होप यू लिखे आईटी. क्ष